No Bake Coconut Mango Cheesecake Bars topped with fresh mango slices

No Bake Coconut Mango Cheesecake Bars

ByNaya Lucas
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Why make this recipe

No Bake Coconut Mango Cheesecake Bars are a delightful way to enjoy dessert without turning on the oven. They combine the tropical flavors of coconut and mango into a creamy and sweet treat. This recipe is perfect for warm days or any time you want a light and refreshing dessert. Plus, it’s easy to make and visually stunning, making it a great option for gatherings or special occasions.

How to make No Bake Coconut Mango Cheesecake Bars

Making these cheesecake bars involves a few simple steps. You will start by creating the crust, then prepare the creamy filling, and finish with a delicious mango topping. This no-bake method means you can enjoy your dessert without much hassle or mess!

Ingredients:

  • 3.5 cups Graham Cracker Crumbs (For a crunchy texture.)
  • 0.33 cups Unsweetened Shredded Coconut (To enhance the coconut flavor.)
  • 12 tablespoons Unsalted Butter (Melted, for binding the crust together.)
  • 16 oz Cream Cheese (Full-fat and at room temperature.)
  • 1 cup Coconut Cream (Chilled, for a silky smooth consistency.)
  • 0.5 cups Granulated Sugar (To sweeten the filling.)
  • 1 teaspoon Coconut Extract (For additional coconut flavor.)
  • 1 pinch Salt (To balance the sweetness.)
  • 2 large Ripe Mangoes (For tropical freshness.)
  • 0.75 cups Water (For the gelatin mixture.)
  • 1 packet Unflavored Gelatin (To set the mango layer perfectly.)

Directions:

  1. Preparation: Start by greasing a 9×9-inch baking dish. This will help the bars come out easily once set.

  2. Prepare Filling: In a bowl, mix the Graham cracker crumbs, shredded coconut, and melted butter. Press this mixture firmly into the bottom of the baking dish to form a crust.

  3. Prepare Mango Topping: Blend the ripe mangoes until smooth. In a separate bowl, dissolve the gelatin in warm water until fully dissolved. Mix the mango puree with the gelatin and set it aside to cool slightly.

  4. Serving: Pour the mango topping over the prepared cheesecake filling. Refrigerate the bars for at least 4 hours or until they are fully set. Once set, cut into squares and serve chilled.

How to serve No Bake Coconut Mango Cheesecake Bars

These bars are best served chilled. You can plate them individually and garnish with extra mango slices or shredded coconut for a beautiful presentation. They are perfect for summer parties or as a light dessert after a big meal.

How to store No Bake Coconut Mango Cheesecake Bars

Store any leftovers in an airtight container in the fridge. They will keep well for up to 5 days. Make sure to keep them covered to maintain their freshness.

Tips to make No Bake Coconut Mango Cheesecake Bars

  • Ensure the cream cheese is at room temperature to make mixing easier.
  • For a more intense coconut flavor, you can add extra shredded coconut to the filling.
  • Use ripe mangos for the best flavor in the topping.

Variation

If you want to switch things up, try using other fruits like strawberries or blueberries instead of mango. You can also add a layer of chocolate ganache on top for a richer taste.

FAQs

1. Can I use flavored gelatin?
You can, but unflavored gelatin is best for a clean taste that highlights the mango.

2. How do I know when the bars are set?
The bars should feel firm to the touch and not jiggle when you shake the dish gently.

3. Can I make these ahead of time?
Yes! You can make these bars a day in advance. Just store them in the fridge until you are ready to serve.

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No Bake Coconut Mango Cheesecake Bars

A delightful no-bake dessert combining the tropical flavors of coconut and mango into creamy and sweet cheesecake bars, perfect for warm days and special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 3.5 cups Graham Cracker Crumbs For a crunchy texture.
  • 0.33 cups Unsweetened Shredded Coconut To enhance the coconut flavor.
  • 12 tablespoons Unsalted Butter Melted, for binding the crust together.
For the Filling
  • 16 oz Cream Cheese Full-fat and at room temperature.
  • 1 cup Coconut Cream Chilled, for a silky smooth consistency.
  • 0.5 cups Granulated Sugar To sweeten the filling.
  • 1 teaspoon Coconut Extract For additional coconut flavor.
  • 1 pinch Salt To balance the sweetness.
For the Mango Topping
  • 2 large Ripe Mangoes For tropical freshness.
  • 0.75 cups Water For the gelatin mixture.
  • 1 packet Unflavored Gelatin To set the mango layer perfectly.

Method
 

Preparation
  1. Grease a 9x9-inch baking dish to help the bars come out easily once set.
Prepare Filling
  1. In a bowl, mix the Graham cracker crumbs, shredded coconut, and melted butter.
  2. Press this mixture firmly into the bottom of the baking dish to form a crust.
Prepare Mango Topping
  1. Blend the ripe mangoes until smooth.
  2. In a separate bowl, dissolve the gelatin in warm water until fully dissolved.
  3. Mix the mango puree with the gelatin and set it aside to cool slightly.
Serving
  1. Pour the mango topping over the prepared cheesecake filling.
  2. Refrigerate the bars for at least 4 hours or until they are fully set.
  3. Once set, cut into squares and serve chilled.

Notes

These bars are best served chilled, garnished with extra mango slices or shredded coconut. Store any leftovers in an airtight container in the fridge for up to 5 days.

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